Hazelnut Cream Caramels Recipe
Yield: 60 CaramelsRecipe by luhu.jp
Ingredients:
1/2 cup: Finely chopped hazelnuts, Oregon hazelnuts
2 cup: Sugar,
3/4 cup: Light corn syrup,
1/2 cup: Butter,
2 cup: Light cream,
Directions:
Butter a square 8-inch pan. Spread chopped hazelnuts evenly over
bottom. Combine sugar, corn syrup, butter and half the cream in a
large, heavy sauce pan. Heat to boiling over medium heat, stirring
constantly. Stir in remaining cream and cook to 245 on candy
thermometer. Immediately spread mixture over nuts in pan. Cool and
cut into squares.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
bottom. Combine sugar, corn syrup, butter and half the cream in a
large, heavy sauce pan. Heat to boiling over medium heat, stirring
constantly. Stir in remaining cream and cook to 245 on candy
thermometer. Immediately spread mixture over nuts in pan. Cool and
cut into squares.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Candies